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    Home » Sides » Baked Sweet Potato Slices with Rosemary

    Baked Sweet Potato Slices with Rosemary

    Aug 20, 2020 · by Valentina · 14 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Baked Sweet Potato Slices with Rosemary is an easy-to-make, super tasty, healthy recipe. With a touch of honey, this pretty vegan side dish is excellent with just about everything, during any season.Terra cotta round dish with sweet potato slices with chopped rosemary.

    Baked Sweet Potato Slices with rosemary and honey are one of my favorite healthy go-to side dishes.

    The potatoes are soft with a crispy caramelized bottom that will have everyone wanting seconds. And thirds!

    The combination of sweet and earthy flavors pair perfectly to make this delicious sweet potato dish shine.

    This is a dish that's great to serve to a crowd as it fits into many diets: vegetarian, vegan and gluten-free. And really, who doesn't love baked sweet potatoes?

    Sweet potato cut in half with sprigs of fresh rosemary, on cutting board.

    What You'll Need


    • sweet potatoes - Choose medium-sized firm, smooth-skinned sweet potatoes without bruises or cracks.
    • fresh rosemary - Look for perky bunches of fresh herbs and avoid any brown, bruised or yellow leaves.
    • olive oil - I like this one.
    • honey
    • salt - I always cook (and bake) with Kosher salt. It’s coarse and salts foods in a subtle way that enhances their flavors without making them taste salty.
    • black pepper - Preferably freshly ground.

    These baked sweet potato slices are a good example of just a few simple ingredients coming together to create tremendous amount of flavor.

    How to Bake Sweet Potato Slices


    - Preheat the oven to 375°F and coat a baking sheet pan with foil and a couple of tablespoons of olive oil.

    - Wash, dry and cut the sweet potatoes into approximately ¼ to ½-inch slices.sweet potato on cutting board partically cut into slices

    - Spread the sweet potato rounds out on the prepared sheet pan and then flip them over, so both sides are coated in the oil. slices of sweet potato in single layer on foil

    - Combine honey and finely chopped rosemary in a small bowl and warm it to thin it a bit. Small white dish with honey and chopped rosemary mixed together.

    - Drizzle this over the top surfaces of the potatoes.Slices of sweet potato with finely chopped rosemary on top on sheet pan

    - Place the sliced sweet potatoes in the oven for about twenty minutes and then sprinkle with salt and a few turns of black pepper.
    Baked sweet potato slices on foil. - When they're done, they should be fork tender and golden on the bottoms.

    (More detailed instructions are in the recipe card below.)

    Recipe Tips and Substitutions


    • Try to be consistent when you're slicing the sweet potatoes, so they cook evenly.
    • If you’re not a rosemary fan, thyme and oregano can be lovely too. Or even all three.
    • You can substitute the fresh rosemary with dried if you'd like to. Use 1 teaspoon.
    • If you don’t have honey, mix the rosemary with the olive oil, and then sprinkle the potatoes lightly with about 1 tablespoon of brown sugar.

    Serving Suggestions


    • Baked sweet potato slices are fantastic with pork chops, grilled steak and chicken dishes.
    • Served with a main course salad, they can make the meal hearty and so satisfying.
    • I love them as a Thanksgiving vegan side dish.

    Can you make them ahead?


    • Yes, you can make them up to one day ahead, keeping them in a tightly sealed container in the refrigerator. Reheat them in a 350°F oven or in the microwave. Either way, only long enough for them to get hot.
    • They will still be safe to eat for up to at least five days in the refrigerator — they're just more presentable after one.

    Close up of rosemary sweet potatoes in a round terra cotta dish.

    And a little bit more about this delicious root vegetable . . .

    How long do sweet potatoes last?


    You can leave raw sweet potatoes out, in a cool dark place (like the pantry), for up to about three weeks. They can be stored in the refrigerator for about six weeks.

    Can you Freeze Sweet Potatoes?


    • Yes. Cooked sweet potatoes, wrapped tightly, can be frozen for about a few months. (Some say up to a year — but they will taste better sooner.)
    • Do not freeze them raw unless you first peel and blanch them. To do this, place the peeled potatoes in boiling water for just a couple of minutes, then “shock” them in ice water until they’re cool. Wrapped tightly, they can be frozen this way for about six months.

    I hope you love these awesome healthy Baked Sweet Potato Slices with Rosemary as much as my family and I do!

    More scrumptious sweet potato recipes:

    • Basil Sweet Potatoes with Bacon
    • Easy Ginger Mashed Sweet Potatoes
    • Skillet Sweet Potato Chicken
    Terra cotta roun

    Baked Sweet Potato Slices Recipe

    Valentina K. Wein
    Baked Sweet Potato Slices with Rosemary is an easy-to-make, super tasty, healthy recipe. With a touch of honey, this pretty vegan side dish is excellent with just about everything, during any season.
    5 from 3 votes
    Print
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 207 kcal

    Ingredients
     
     

    • 1 pound sweet potatoes (about 2 to 3 medium-sized potatoes),
    • 2½ tablespoons olive oil
    • 2 tablespoons honey
    • 2 teaspoons finely chopped fresh rosemary, washed and dried
    • salt and freshly ground black pepper

    Instructions
     

    • Preheat the oven and prepare the pan. Preheat the oven to 375°F and adjust a rack to the center. Line a sheet pan with foil and coat it with the olive oil.
    • Prepare the sweet potatoes. Wash and dry the sweet potatoes. Then slice them into rounds that are approximately ¼ to ½ inch thick. Place them in a single layer on the prepared sheet pan. Then flip them over so both sides are coated with the oil.
    • Make and add the honey-rosemary mixture. In a small bowl, combine the honey and rosemary and then warm it in the microwave, just long enough to thin it, about 8 seconds. Drizzle an even amount of this on top of the sweet potato slices and sprinkle lightly with salt. (You might need to use your finger or a pastry brush to spread the honey-rosemary mixture evenly.)
    • Bake. Place the sheet pan in the preheated 375°F oven and bake until the sweet potato slices are very tender, about 20 minutes. (You can check them with a fork.) The bottoms should be caramelized and slightly crispy.
    • Adjust seasonings and serve. Taste one of the slices and then, if necessary, sprinkle a bit more salt and little pepper to taste. (Here’s How to Season to Taste.)

    Notes

    Calorie count is only an estimate.
    Keywords Thanksgiving Side Dishes, vegan side dishes, sweet potato sides
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    More Side Dish Recipes

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    • Crispy Smashed Cauliflower
    • Baby Bok Choy with Crispy Garlic
    • Ginger Applesauce From my Mom

    Reader Interactions

    Comments

    1. angiesrecipes

      August 20, 2020 at 7:31 pm

      Simple and quick to prepare with great FLAVOURS! Totally right up my alley.
      https://angiesrecipes.blogspot.com
      Angie

      Reply
      • valentina

        August 22, 2020 at 11:21 am

        Thank you, Angie. So happy you like this recipe. 🙂 ~Valentina

        Reply
    2. Christina Conte

      August 21, 2020 at 1:03 pm

      OMG, this should be shared everywhere! So much better than that sweet potato thing people make with marshmallows! Looks fabulous and so simple, Valentina! Love it!

      Reply
      • valentina

        August 22, 2020 at 11:20 am

        Thank you so much, Christina! Happy you like them and yes, sweet potatoes are always better sans marshmallows. 🙂 ~Valentina

        Reply
    3. David Scott Allen

      August 21, 2020 at 4:14 pm

      This is exactly how I conned Mark into liking sweet potatoes - he hates it when they are sweet (as described above by Christina) and, in fact, calls those sweet potato dishes "crimes against nature." This is one we will make - he might not even notice the honey! 🙂

      Reply
      • valentina

        August 22, 2020 at 11:18 am

        Ha! The honey just adds a little sweetness -- you can totally get away without it, especially with an especially sweet sweet potato. Enjoy and hope you and Mark have a great weekend. Stay cool!!! :- ~Valentina

        Reply
        • David !

          November 20, 2021 at 2:34 pm

          Funny that you should repost this right now. I’m actually making these for Thanksgiving! I made them last winter once, and the thing I like most about the recipe is how easy it is. Happy Thanksgiving

          Reply
          • valentina

            November 21, 2021 at 9:14 am

            This makes me happy! Thank you, David. Yes, it's an easy delicious one. 🙂 ~Valentina

            Reply
    4. Eha Carr

      August 21, 2020 at 5:19 pm

      Cook with sweet potatoes every week. Rosemary along with basil and thyme is one of my favourite herbs. Going by the size of my rosemary bushes in my potted herb garden, it also seems to be in love with me 😉 ! Beautiful simple recipe which makes my heart sing . . .

      Reply
      • valentina

        August 22, 2020 at 11:16 am

        Thank you! Those are my three favorites too! And rosemary is one of the few things that's always growing like crazy in my yard. Love it and happy to hear you do too. Enjoy Eha, and have a lovely weekend. 🙂 ~Valentina

        Reply
    5. Rahul @samosastreet

      August 21, 2020 at 10:37 pm

      Two of my favorite things – sweet poatoes and rosemary! This recipe looks very taste and easy to make Valentina. I love that you kept the skin on 😉

      Reply
      • valentina

        August 22, 2020 at 11:14 am

        Thanks so much! I love the skin -- and so many nutrients in it. Hope you enjoy and have a lovely weekend. 🙂 ~Valentina

        Reply
    6. Diane

      August 22, 2020 at 11:01 am

      Omg, theses sweet potatoes looks so delicious, I can’t wait to make them!

      Reply
      • valentina

        August 22, 2020 at 11:14 am

        Thanks so much, Diane! Hope you enjoy. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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